spinach salad w/ fish & balsamic honey dressing

So I know a lot of my recipes have an emphasis on red meat and carbs (I can't help it!) However, every once in awhile I like to kick back with some fish and leafy greens. The recipe below is for an awesome little salad that only uses one pan - great taste AND easy clean-up. It doesn't get better than that. Here's what you'll need:

• 1 lb. white fish fillets (I used tilapia)
• 4 cups of baby spinach leaves
• 1 medium onion, cut into thin wedges
• 3 tablespoon of olive oil
• 1 medium red or yellow sweet pepper, cut into thin strips
• 2 tablespoons of balsamic vinegar
• 1 tablespoons of honey

Rinse the fish and pat dry with a paper towel. Then cut the fish into 4 serving-sized pieces and set aside. Place the spinach in a large bowl and set aside. In a large skillet, cook the onion in 1 tablespoon of the oil over medium heat for 5-6 minutes, or until tender and slightly golden. Add the sweet pepper, cook and stir 1 minute more. Remove from heat. Stir the onion mixture into spinach; transfer to a serving platter and set aside.

Meanwhile, sprinkle the fish fillets with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. In same large skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the fish and cook for 4 minutes. Carefully turn fish. Reduce the heat to medium; cook 3 minutes more or until fish flakes easily when tested with a fork. Place the fish fillets on top of wilted spinach and cover to keep warm.

In a small bowl, stir together the balsamic vinegar and honey. Add to the same large skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon the balsamic vinaigrette over the fish and spinach. Makes 2-4 salads, depending on the appetites at hand.

Bon chappétit!